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Streptomyces Griseus Protease Type XIV

    • Product Name Streptomyces Griseus Protease Type XIV
    • Alias Pronase
    • Einecs 232-978-2
    • Mininmum Order 1 g
    • Factory Site Wusu, Tacheng Prefecture, Xinjiang, China
    • Price Inquiry sales7@bouling-chem.com
    • Manufacturer Bouling Chemical Co., Limited
    • CONTACT NOW
    Specifications

    HS Code

    737419

    Product Name Streptomyces Griseus Protease Type XIV
    Source Streptomyces griseus
    Supplier Sigma Aldrich/Mreck/TCL Chemical
    Enzyme Activity ≥3.5 units/mg solid
    Form Powder
    Cas Number 9036-06-0
    Ec Number 232-909-5
    Purity Crude
    Storage Temperature 2-8°C
    Solubility Soluble in water
    Molecular Weight Varies (mixture of enzymes)
    Appearance White to off-white powder
    Ph Optimum 7.5-8.5
    Specificity Broad range of protein substrates
    Application General proteolytic digestion

    As an accredited Streptomyces Griseus Protease Type XIV factory, we enforce strict quality protocols—every batch undergoes rigorous testing to ensure consistent efficacy and safety standards.

    Packing & Storage
    Packing Streptomyces Griseus Protease Type XIV is supplied by Sigma-Aldrich in a 10g amber glass bottle with a tightly sealed screw cap.
    Shipping Streptomyces Griseus Protease Type XIV from Sigma Aldrich, Merck, or TCI Chemical ships as a stabilized, lyophilized powder. It is typically packaged in sealed, moisture-resistant containers, requiring cool, dry conditions during transit. For bulk quantities or sensitive orders, express shipping with ice packs or cold packs may be used to maintain enzyme activity.
    Storage Streptomyces griseus protease Type XIV (from Sigma-Aldrich, Merck, or TCI Chemical) should be stored tightly sealed in a dry, cool place—preferably at -20°C or below. Protect it from moisture and light. Allow to equilibrate to room temperature before opening to prevent condensation. Follow the manufacturer's safety and handling guidelines for optimal stability and activity retention.
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